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Lemon Chia pancakes

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Who doesn‘t love a good stack of pancakes as a weekend breakfast or literally any day of the week? I do not believe that many do not! But adding a twist to your average pancakes with a hint of lemon and chi just takes them next level and makes them a new obsession.

Actually, I have never enjoyed pancakes too much! I mean I would eat them when I got them, but I would probably not make them for myself. Anyway, I went to the US some time ago and had soem really good fluffy and juice ones for the first time. Ever since that day I have never had the one from the package again and started to make my own ones. Best decision ever.

Especially on the weekend when there is some more time in the morning, pancakes are the perfect breakfast! They are sweet, delicious and such a treat! Still, while being a treat, they do not have to be unhealthy or loaded with sugar or fats. They can be healthy while being super tasty! 

Like the ones in this recipe! They are incredibly delish but they are nutritious and vegan too! And they are not boring as plain pancakes might be because they have an extra twist! Lemon Chia. It is so refreshing but still so good. Honestly I love them! 

Those pancakes have very little ingredients! We are using chia and ot milk instead of eggs. When you ket this mixture sit for a few minutes it starts to gel up, which will help to bind the pancake batter. Other, the only ingredients are apple sauce, soy yoghurt (or any other yoghurt), lemon juice & zest, soda water, some whole grain flour, baking soda and some coconut oil to fry it out. The soda adds some air and makes the pancakes super fluffy. 

But what would pancakes be without topping? Half as good! I know! As for toppings we are gonna gl ahead and make some lemon yoghurt . Simple and good. Therefore I like to use any plant based yoghurt and mix it with a little lemon juice and lemon zest. If that is too spur for you (although it makes a great addition) you can add some maple syrup or other sweetener of choice. Besides the yoghurt, I like to top mine with fresh banana slices and some maple syrup or honey. But this really is up to you and what you feel like. You can also top them with berries, nut butter, other fruit, granola, whatever comes to your mind. 

If you do not eat all the pancakes at once, you can simply freeze them (but make sure you freeze them separately so you can take them out one by one and they do not stick together) and just reheat them in the pan or toaster whenever you want to have them for a quick breaky or dessert! 

I hope that you will genuinely enjoy this recipe and it helps you to start spring/ summer healthy & with all the nutrients! 

Enjoy,

Katie // Une Petite Cuisinière

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Vegan Lemon Chia Pancakes

A delicious and healthy breakfast treat. Easy, vegan, super good & with a refreshing twist.

Course Breakfast, brunch, dinner
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 8 pancakes
Calories 88 kcal

What you will need

  • 1 tbsp chia seeds
  • 3 tbsp oat milk
  • 50 g apple sauce
  • 50 g yoghurt
  • 1 lemon
  • 100 g flour
  • 1 tsp baking powder
  • coconut oil for frying
  • 50 ml sparkling water
  • 2 tbsp maple syrup

Soy Joghurt topping:

  • 100 g soy yoghurt
  • banana for topping

How to

That is how it works:

  1. Place the chia seeds with the oat milk, maple, half of the lemon juice and zest in a bowl and stir through. Let them sit for about 5 minutes until a gel has formed.

  2. In the meantime combine the flour and baking powder.

  3. Add the soy joghurt and apple sauce to the chia seeds and gently mix through. Add the water and flour always one by one. If the batter is too thick add some more milk, if it is too thin, add some more milk.

  4. Heat the coconut oil up in a pan nd fry the pancakes at medium heat. Portion them out with an ice cream scoop. Once bubbles are forming on one side, flip them and cook them for another 1-2 minutes on the other side.

  5. For the lemon yoghurt combine the remaining soy yoghurt with the other half of the lemon juice and zest in a bowl.

  6. Slice up the banana.

    Once all the pancakes are fried, place them on a plate and garnish them with the lemon yoghurt, the banana slices and some more maple syrup.

    Serve and enjoy!

Savory French Toast

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If you have been following me on the blog for a while, you will have probably noticed that I am more on the savory breakfast side. Not that Avo toast and poached egg could ever become boring, but sometimes it is nice to switch things up, or to try out something different whenever you have a little time. This savory French toast is the perfect example for that.

Yes, savory French toast. No that’s not the one that is covered in a liter of maple syrup and a ton of sugar but that one that is covered with cheese and sprinkled with chives and topped with a poached egg. So. Much. Better. Honk breakfast sandwich but with a twist, which takes it next level.

When to have?

I would not have this everyday, because therefore it is a little rich but you can have it every now and then after a sleepin or as a hangover cure. Or make it for brunch when you have friends over or even as a breakfast for dinner because that is a decent option! It does not take long to make, as almost all of my recipes because who likes to wait a n hour when your tummy is growling? No one, right. 

What’s it made of?

Very few ingredients. First up; bread. Here I like to use dark or whole grain bread because it has a more intense flavor then white bread I believe, and it is a little healthier, which can never hurt! Next; eggs. Ken for the dipping batter and one poached one on top, which will be super yolk porn with that runny inside. Other than that we need some milk of your choice, grated Parmesan cheese, sea salt, herbs and black pepper for the batter.

As for the toppings, it is really up to you. I can’t leave out on Avocado of course (what’s a break my without?), and poached egg. Some more cheese and some super flavorful sautéed cherry tomatoes for that color touch and more flavor. I finished of with a sprinkle of chives. If you wanna do bacon, do bacon, if you are all the way down for hummus, you can top it with that! Really it is up to you. With such a delicious base you can’t really fail with the toppings! 

This recipe will make you look like a perfect chef at the next dinner party because it is so good. And super simple and versatile.

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Savory French Toast

Brunch, Hangover cure or breakfast for dinner. This is the pefect dish. Crispy and soaked bread with tangy cheese, runny yolk and creamy avocado = perfection.

Course Breakfast, brunch, Main Course
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 serving
Calories 407 kcal

What you will need

  • 2 slices bread (whole grain is best)
  • 3 eggs
  • 100 ml milk of choice
  • a pinch of salt
  • some pepper
  • 1 tsp italian herbs
  • 30 g parmesan cheese grated
  • 1 tbsp oil
  • 2 tbsp vinegar
  • a handful cherry tomatoes
  • 1/2 avocado

How to

That is how it works:

  1. In a bowl crack one egg. Add the milk, salt, pepper and herbs and mix everxthing. Add in about a third of the cheese and dip the bread into it.

  2. Bring a pot with water to a boil and heat up the oil in a pan. Once the water boils add in the vinegar. Take a cooking spoon and make a swirl in the water. crack the two eggs into two seperate bowls. Reduce the heat until the water only simmers anymore. Take one and carefully and slowly let it slide into the water until it has set a little, then take the next one.

  3. Meanwhile place the bread slices into the oil and sprinkle with half of the remaining cheese. fry for about 2 miuntes on each side on high heat.

  4. In a seperate pan quickly stir fry the tomatoes until soft, if you decide to use some. Cut the avocado into slices.

  5. Take the bread out of the pan and place it onto plates. top with teh avocado and tomatoes. Take the eggs out of the water after 3-4 minutes and lay them on a paper towel to let the excess water drip of. Add on top and finish with a sprinkle of chives and the remaining cheese.

    Serve & enjoy!